Hervé Avallet

“Each day brings me new challenges that can be more or less diffi cult to overcome, but over time I have realised that being a ‘WINEMAKER’ is the best job in the world…”

I like to describe myself as a “new old” winemaker… new in the job since I settled here only five years ago, but old in age, it’s true, since I’m well into my forties.

I currently work on around 5 hectares of vineyard (all planted by myself) with a part on the superb hills of Seyssuel. Sole Occidente for white (100% Viognier) and Pulchra Terra for red (100% Syrah)are the wines I make in Seyssuel...

The vintages

PULCHRA TERRA

“Beautiful land” in Latin (a homage to the Romans, who planted the first vineyards on the steep hills around Seyssuel to the north of Vienne).

  • The Vineyards
Grape variety: 100% Syrah
Terroir: Seyssuel in Isère, on the left bank of the River Rhone, quartzite schist soil; vineyards on the hill facing south/south-west
Viticulture: Goblet pruning and trellising on chestnut wood stakes (hand-made).
Density: 9000 vine stocks/ha with a yield of 35 to 40 hl/ha. The vines are worked 100% by hand using integrated farming. Harvested by hand with strict selection at the vine.
  • In the Cellar
Vinification: All the grapes are added to the vat. Maceration of 15 to 20 days with pumping over and lightfoot-treading.
Pressing and casking. Malolactic fermentation carried out in barrels.
Maturing: 14 months in French oak barrels (no new barrels).
 

SOLE OCCIDENTE

“Western Sun” or “Setting Sun”

  • The Vineyards
Grape variety: 100% Viognier
Terroir: Seyssuel on the left bank of the River Rhone, quartzite schist soil; vineyards on the hills facing south/south-west.
Viticulture: Single Guyot pruning and arcure with trellising on chestnut wood stakes (hand-made).
Density 9000 vine stocks/ha with a yield of 35 to 40 hl/ha. The vines are worked 100% by hand using integrated farming. Fully mature grapes harvested by hand.
  • In the Cellar
Vinification: Direct pressing of entire grape crop. Settling in vats. Fermentation in stainless steel vats.
Maturing: 10 to 12 months on fine lees in stainless steel vats.
 


Informations:

- Groups welcome by appointment
- Languages spoken: French and English
- Parking available
- Cellar visit and wine-tastings possible


Hervé Avallet
3838 Route du Grisard
69560 Saint Cyr sur le Rhône

+33 (0)6 86 36 82 87

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